Meatless Monday: Kale Day is Almost Here!

National Kale Day is just days away — Wednesday, October 2.

Get your mind off the dysfunction all around you, and celebrate instead!

National Kale Day, observed annually on the first Wednesday in October, “celebrates kale’s incredible health benefits, highlights kale’s culinary versatility, and promotes eating, growing and sharing kale throughout America.” 

You can read about Kale Day’s founders here. Be sure to check out the story of Pittsburgh native Kristen Beddard “the Kale Crusader,” who launched the Kale Project in Paris (yes, Paris, France) in May, 2012. Kristen’s story was recently reported in the New York Times. Kristen is a woman with a mission, “to make kale as common as lettuce.”

Why celebrate kale? 

Here are just a few reasons:

• One cup of raw kale has just 33 calories, yet is packed with all these nutrients.

• It is a cool weather vegetable with a long growing season.
• If you have space for a garden, kale is easy to grow.
• It can be locally sourced when warm weather crops have disappeared from the market.
• It is relatively inexpensive.
• It is “hearty.” When stored in a loose bag in the refrigerator crisper, it can last up to a week. 
• It comes in dozens of colorful varieties.
• As an ingredient, it is very versatile.

Here is one recipe from the many in my Kale Hero tool kit —perfect for a Kale Day party!

  

I discovered kale bout three years ago. I had a few failures as I learned to “deal with kale,” but I have been a huge fan of this superfood ever since. 

This year I became a Kale Hero. You can become one, too.

Join me in celebrating this remarkable food. 

Happy Kale Day! 

Have a great week. Eat well. 

I often blog on food, food issues, or gardening on Monday in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”

Freebie Friday: Google Celebrates 15 with a Doodle

It’s been a while since I shared something free and fun on a Friday.

But, how could I resist this one? It even has a piñata theme!

Fifteen years ago this month, Google was launched by Stanford grad students Sergey Brin and Larry Page in a Menlo Park garage.

In honor of this milestone, the Google Doodle for September 27, 2013 is an interactive game. Hit the space bar to whack the piñata. See how much candy you can get to tumble out, and share your score with your friends. 

That’s not all, folks. Type Google in 1998 in the search box, and watch what happens.

FYI Why a piñata? Just like a blog link, until you open it, you won’t know what’s inside.

Have fun. Have a good weekend, and come back again soon.

Meatless Monday: Freezing the Taste of Summer

The last full day of summer in New Haven was wonderful! The rain held off until after midnight, leaving us with intermittent sun, dramatic skies, and temperatures warm enough to sport shorts and short sleeves. It was the perfect day to head up the shoreline to Bishop’s Orchards in Guilford to pick fall apples and to purchase some of the last treats of summer— sweet corn, peaches, and basil.

We enjoyed the corn the very same day, after boiling it gently just until it was tender — 5 minutes for good-sized ears, no more. 

The peaches are ripening on the windowsill.

Yesterday I turned the basil into pesto.

Pam was correct in her comment about James Beard; one of his best recipes is the one for Pesto in Beard on Pasta. It’s the one I always use.

James Beard’s Pesto

INGREDIENTS

4 cups fresh basil leaves

3 cloves garlic

1/2 cup pignoli

1/2 cup Italian parsley

1 teaspoon salt

1/2 to 1 cup olive oil

1/2 cup pecorino or Parmesan cheese

• Put the basil, garlic, pignoli, parsley, and salt into a food processor or blender with 1/2 cup olive oil. 
• Process, adding enough additional oil to make a smooth paste. 
• Add the cheese, and process a few seconds longer.

How easy is this?! 

Pesto has so many uses — from topping pasta to flavoring soups or stews. I like to spoon it over freshly-steamed green beans. The aroma of pesto warming up is simply divine. 

Here’s the best part. Pesto freezes very well.

You can use airtight plastic containers; be sure to fill within a half inch of the top. Or freeze small portions in ziplock freezer bags, being sure to squeeze out all the air you can before zipping the bag shut. Beard suggests omitting the nuts and cheese from the freezer version and processing them with the thawed pesto just before use, but I have frozen the complete version without any problem.

James Beard wrote, “With pesto in the freezer, I can recover the fragrance of summer in my kitchen all winter long.”

It’s not too late to freeze your own taste of summer. Hit the farmers’ market soon and grab up as much basil as you can. Get your ingredients prepped, hit the button on your processor, and seconds later your kitchen will smell like the finest Italian restaurant!

And when spring rolls around, remember that basil is easy to grow in containers. All you need is a sunny spot. 

Have a great week. Eat well. 

I often blog on food or food issues on Monday in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”

Meatless Monday: Baked Beans, Greek Style

Gigantes plaki is the Greek name for this elegant dish. Yes, elegant baked beans! Take a look.

This beautiful, delicate dish has little in common with traditional Boston Baked Beans, other than beans as a base and the requirement to plan ahead when making. You won’t find any molasses or salt pork in these beans.

This is not a last-minute dish. You have to soak the beans overnight and then bake them in the oven the next day. 

My friend Karen brought this dish as a side to a Labor Day cookout. The gigantic beans were fragrant and delicious! She promised me the recipe, told me that I would enjoy making the dish, and said that if I served the gigantes with feta and kalamata olives, I would have a complete meal.

Karen sent me to a Greek deli to buy the gigantes. There I found a 1-lb. bag of large limas in the Goya section (rather than the bin brimming with beans I had imagined), along with the feta and olives I needed to make my Meatless Monday meal. The storeowner assured me the limas were perfect, and that I would love them.

She and Karen were both correct.

I never dreamed that beans could become such a feast!

Gigantes plaki (Baked Beans Greek Style)

8 generous servings (as a meal with a salad)

12-16 servings as a side

INGREDIENTS

1 pound gigantes (or large lima beans)

1/2 cup extra virgin olive oil

2 medium onions, finely chopped

2 garlic cloves, finely chopped (more if you area a garlic lover)

1 can (14 oz) tomato purée  [I used my favorite Muir Glen Chopped Fire Roasted tomatoes instead]

1/2 cup water

2 bay leaves

1/2 teaspoon sugar

1/2 cup fresh parsley, finely chopped

1 tablespoon dry oregano

Salt and pepper to taste [Be careful with the salt, particularly if you plan to serve with feta and olives]

2 fresh tomatoes, thinly sliced

Feta cheese and chopped kalamata olives (optional)

BEAN PREP

• Soak beans overnight in at least 6 cups of water.
• Drain and discard water.
• Add 5 cups of fresh, cold water, bring to boil, and cook beans for 5 minutes.
• Drain and replace with 5 cups of hot water. 
• Cover and bring to boil. 
• Then lower heat and simmer for 60-90 minutes, until beans are soft.

SAUCE PREP

In a large skillet, heat one quarter of the oil and sauté onions and garlic, being careful not to burn the garlic. Add tomatoes, water, bay leaves, sugar, parsley, and oregano. Mix well, cover, and simmer for 5 minutes. Remove from heat.

ASSEMBLY AND BAKING

• When beans are cooked, drain. 
• Combine with sauce, remaining olive oil, salt and pepper, stirring gently. 
• Carefully pour into a 13 x 9 x 2 pyrex dish. 
• Arrange sliced tomatoes on top.
• Cover with foil.
• Bake at 350° for 45 minutes.
• Remove foil and bake an additional 15 minutes, or until there is little liquid left. The beans will be bubbling.
• Serve hot or cold.
• Top with feta cheese and chopped kalamata olives and serve with a salad for a complete meal.

Remember:

You must plan ahead.

You must have some time on your hands.

There will be lots of dishes.

The expense is small.

The rewards are great.

Have a great week. Eat well. 

I often blog on food, food issues, or gardening on Monday in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”

Saturday Short Subjects: Removing the “P” from N-P-K

The days are getting shorter and the nights cooler. 

Lawn lovers know that this is their last opportunity to seed and feed their prized bit of turf in anticipation of lush green grass in springtime. 

Everyone who buys fertilizer has seen the ratios printed on the bag or box, numbers like 10-10-10 or 6-6-18. But not everyone knows what they mean. These numbers represent the percentage of three primary nutrients contained in the box or bag of mixed fertilizer. The first represents the amount of Nitrogen (N), the second the amount of Phosphorus (P), and the third the amount of Potassium (K). For more on this subject, check out “A Homeowner’s Guide to Fertilizer,” prepared by the North Carolina Department of Agriculture. 

Each nutrient has a different purpose. Nitrogen promotes green leafy growth, phosphorous is essential for establishing strong roots and flowers, and potassium helps regulate water movement within the plant and increases the plant’s ability to withstand stress.

A soil test is the best way to determine the levels of these essential nutrients your soil contains. Many universities, including UMass and U Conn offer this service for a small fee, even if you live out of state (unless your county is subject to a quarantine for fire ants or golden nematodes). 

Your test results will indicate whether your soil is below, at, or above optimum level for these nutrients. The lab will also make recommendations about how to reach optimum levels for nutrients you may be lacking. You do NOT want to add a nutrient you already have in excess, phosphorus in particular.

A new law regulating the use of phosphorus on established lawns went into effect in Connecticut on January 1, 2013. This legislation prohibits the application of lawn fertilizers containing phosphorus on established lawns unless a soil test, done within the last two years, indicates a phosphorus deficiency and recommends that phosphorus be applied. The No Phosphorus legislation enacted by Illinois, Maine, Maryland, Michigan, New Jersey, New York, Vermont, Virginia, Washington, and Wisconsin served as models for Connecticut’s law. The law is posted here. A summary provided by the UConn Soil Nutrient Analysis Laboratory is posted here. 

Why is phosphorus such a problem? Phosphorus is the leading cause of declining water quality in freshwater lakes and ponds. The addition of even small amounts of phosphorus stimulates the growth of algae and other water plants. As the lush plant growth dies and decomposes, oxygen levels in the water are reduced, resulting in fish kills. The phosphorus entering the water supply comes primarily from three sources: wastewater treatment plants, failing septic systems, and fertilizer runoff. 

In May, 2013, Scott’s announced that it had “successfully removed phosphorus from all its Turf-Builder products,” creating a product for lawns needing both nitrogen and potassium. There are other alternatives if you require only one nutrient. For example, greensand (0-0-3) can be applied to supply potassium, and bloodmeal (12-0-0) can be used to supply nitrogen.

It is important for each home gardener to be aware of this problem, to abide by the new law, and to dispose of any now unwanted fertilizer in a responsible manner. Take any lawn fertilizers or chemicals you do not plan to use to your local hazardous waste collection facility for proper disposal. 

If you live in New Haven County you should take them to HazWaste Central, open on Saturday mornings from 9 to noon through October 26 this year.

Remember, in most cases you want “-0-” in the middle.

Why Saturday Short Subjects? Some readers may recall being dropped at the movie theater for the Saturday matinee — two action-packed feature films with a series of short subjects (cartoons or short movies, sometimes a serial cliffhanger) sandwiched in between. Often the short subjects were the most memorable, and enjoyable, part of the morning. That explains the name. The reason behind these particular posts is that we are all short on time. My Short Subject posts should not take me as long to write or you as long to read (or try).

Meatless Monday: What Did We Do Before Google?

In a time not so long ago, if a homemaker needed a recipe for any reason — from a special birthday cake to a casserole to use up a collection of leftovers — she (rarely he in those days) would turn to a trusty cookbook. In North America the first such “Bible” was the Fannie Farmer Cookbook, published by Fannie Merritt Farmer in 1896 as The Boston Cooking-School Cookbook. Other trusted tomes followed over the decades, including The Joy of Cooking in 1931 and the Betty Crocker Cookbook in 1950.

Success with a cookbook requires a special skill set and lots of practice. 

• First, the ability to think alphabetically in order to navigate the vast indices that follow the recipe sections.
• Second, being able to think outside the box. If you don’t find what you are looking for in the index, try to come up with an alternative listing for it.
• Third, creativity. If you find the “perfect recipe” but don’t have time to run to the store and are short an ingredient, you will have to imagine a suitable alternative for the missing item. Some cookbooks like Joy have a special section on substitutions.

In short, while searching through a good cookbook, while you might not always find exactly what you want, you should be able to find what you need.

I will admit that when it comes to cleaning out the fridge, I am addicted to Google search for recipes. But I am still in love with my cookbook collection, and always will be. 

I read these treasured volumes. I bookmark recipes that sound delicious. I plan special meals around recipes from these beloved authors.

A prominent figure in my collection is James Beard (1903-1985), author of 20 cookbooks and an early celebrity chef as the first host of a television food program, on NBC in 1946. An omnivore who loved his meat but also knew how to celebrate vegetables, Beard was one of the first chefs to espouse the importance of fresh ingredients. It is his memory I would like to honor today. 

James Beard grew up on the West Coast in the Portland area. Many of Beard’s first memories are of food (sound familiar, fans of Proust?). In his 1964 biography Delights & Prejudices, Beard fondly recalls a variety of childhood delights: clams, Dungeness crab, and other seafood; blackbottom pie; Welsh rabbit; white asparagus; and, most importantly, the chicken jelly his mother made for him when he had malaria at the age of three. He literally grew up in the kitchen with his entrepreneurial mother, who at one time owned and managed a hotel. They went clamming and harvested berries with friends, making meals from what they could forage, much as René Redzepi does at Noma.

According to the James Beard Foundation, Beard wrote his first cookbook, Hors d’Oeuvre and Canapés (1940), in just six weeks. Cook It Outdoors (1941) soon followed. According to the Foundation's site, “The dust jacket promoted Cook It Outdoors as ‘a man’s book written by a man who understands not only the healthy outdoor eating and cooking habits, but who is an expert at the subtle nuances of tricky flavoring as well. And it will be invaluable to the woman who aims to please the masculine members of the household.’ Cook it Outdoors offered a dozen recipes for hamburgers… But Beard didn’t limit himself to recipes for food. The confirmed bachelor offered his recipe for a successful marriage as well: let the husband control the fire, and the wife the kitchen.” In our day and age JB would be termed a sexist, but he wrote these words nearly 3/4 of a century ago! I like to think he would have changed with the times, and I love him anyway.

The James Beard Cookbook (1959) was the first cookbook first published as a paperback. It was revised a number of times between 1961 and 1996, and is considered a classic.

American Cookery (1972) is one of my favorites, with some 1500 recipes. It is an excellent source for Thanksgiving meal planning and has a large section on vegetables, notable for many regional variations. Last year this volume was the starting point for my experiments with Hubbard Squash. 

I baked my first bread using Beard on Bread (1974), a slim volume with beautiful, specially commissioned line drawings as illustrations, a feature of many later books as well.  

Beard did not have a lavish kitchen or fancy gadgets. In 1977, he published Theory and Practice of Good Cooking, a compendium of knowledge useful to the beginner and the experienced cook alike. Subjects include: A Kitchen Equipment Check List, Cooking Techniques, Recipes that Do Not Require Cooking, and Carving [he did love meat]. The book includes over 300 recipes and an awesome Concordance with information on a vast number of subjects, including how to select the best vegetables. This book is where I learned how to select the best celeriac.

The New James Beard (1981) reflected the changing times in the cooking world. The volume is a collection of over 1,000 recipes using less butter and more herbs than Beard had used in the past — healthier recipes while by no means a diet cookbook. This collection has never disappointed me. If you were to own just one of his books, this would be a good choice.

James Beard’s legacy endures through the work of the James Beard Foundation, a not-for-profit organization in New York City whose mission is “to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.” These programs include hosting a variety of events in the James Beard House, the 1844 brownstone in Greenwich Village that was Beard’s home. 

Read a cookbook. Try something new. Eat well. Have a great week. 

I often blog on food or food issues on Monday in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”

Meatless Monday: Labor Day 2013

According to my most recent Honest Tea lid (a frequent muse), Gandhi once said, “To forget how to dig the earth and tend the soil is to forget ourselves.”

Today seems an appropriate day to honor and thank those who dig the earth and tend the soil to grow us the fruits and vegetables we celebrate on Meatless Mondays and enjoy every day of the year.

Thank you, farmers! Happy Labor Day to you.

It’s rather unsettled in the Northeast today. I suspect many planned picnics will be turning into indoor potlucks. If you are in need of some last-minute side dish or dessert suggestions, here are a few ideas from past posts. Most require very few ingredients and can be whipped up in no time. Many of you will find that you have everything you need for whipping up a skillet cake stocked on the shelves of your kitchen cupboard.

• Guacamole 
• Greek Cucumber Salad
• Black Bean Salad
• Fred Harvey’s Coleslaw
• Peach Paradise
• Blueberry Ricotta Cake 
• Skillet Cake

Have a great holiday and a wonderful week. Eat well. 

I often blog on food or food issues on Monday in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”